Whole 30 Crispy Smashed Potatoes
Few things hit the way a potato does when it's been boiled until fluffy, smashed flat, and roasted in a generous pour of olive oil until the edges turn golden and lacy. The technique here is the secret — steaming the potatoes dry before they hit the oiled pan means every jagged, spread-out edge crisps up instead of steaming, giving you that satisfying crunch in every bite. Garlic powder and freshly ground black pepper season the whole thing simply and boldly, and a finish of flaky sea salt and fresh parsley makes it feel like something you'd order at a restaurant. The ingredient list is short and completely compliant — just potatoes, olive oil, and a handful of pantry spices — so there's no label-reading or substitution stress involved. It's the kind of side dish that disappears fast, whether you're serving it alongside a protein-heavy main or just eating it straight off the pan. Whole30 eating can sometimes feel like you're giving things up, but a batch of these makes it feel like you're winning.
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Learn more →Ingredients
4 servings
- 1 ½ lb small waxy potatoes (such as baby yukon gold or baby red potatoes)
- 1 tbsp kosher salt, plus more for seasoning
- ¼ cup extra-virgin olive oil
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- flaky sea salt, for serving (optional)
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through the center with no resistance, 20–25 minutes. Drain and let them sit in the colander for 2–3 minutes to steam dry.
- 2
While the potatoes drain, preheat the oven to 450°F (230°C) and pour the olive oil onto a large rimmed baking sheet, tilting to coat the surface evenly.
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